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Eating for pleasure: an introduction of the healthy food experience pyramid

Eating for pleasure: an introduction of the healthy food experience pyramid QMR COMMENTARY 22,4 Eating for pleasure: an introduction of the healthy food experience pyramid 1. Introduction The idea of making food a pleasurable experience that can contribute to one’s food well- being is a new paradigm that shifts the focus from the importance of food control, limitations and restraint toward a more holistic approach by considering one’s food well- being as whole process – a process generated by a positive psychological, physical, emotional and social relationship with food at both the individual and societal levels (Block et al.,2011). Cornil and Chandon (2016) state that an approach focusing on epicurean pleasure can improve consumer health and promote greater food well-being by reducing the portions people consume and increasing their enjoyment of the food. However, Cornil and Chandon also state that most of the time, eating for pleasure should be sacrificed for the sake of good health. The problem is that little is known about the experiential pleasure of food and how it influences consumers’ preferences. Thus, following this idea of making food a pleasurable experience that enhances consumer well-being, a recent research by Batat and colleagues (2019) contributed to prior works by introducing the concept of the experiential pleasure of http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Qualitative Market Research: An International Journal Emerald Publishing

Eating for pleasure: an introduction of the healthy food experience pyramid

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
1352-2752
DOI
10.1108/QMR-09-2019-190
Publisher site
See Article on Publisher Site

Abstract

QMR COMMENTARY 22,4 Eating for pleasure: an introduction of the healthy food experience pyramid 1. Introduction The idea of making food a pleasurable experience that can contribute to one’s food well- being is a new paradigm that shifts the focus from the importance of food control, limitations and restraint toward a more holistic approach by considering one’s food well- being as whole process – a process generated by a positive psychological, physical, emotional and social relationship with food at both the individual and societal levels (Block et al.,2011). Cornil and Chandon (2016) state that an approach focusing on epicurean pleasure can improve consumer health and promote greater food well-being by reducing the portions people consume and increasing their enjoyment of the food. However, Cornil and Chandon also state that most of the time, eating for pleasure should be sacrificed for the sake of good health. The problem is that little is known about the experiential pleasure of food and how it influences consumers’ preferences. Thus, following this idea of making food a pleasurable experience that enhances consumer well-being, a recent research by Batat and colleagues (2019) contributed to prior works by introducing the concept of the experiential pleasure of

Journal

Qualitative Market Research: An International JournalEmerald Publishing

Published: Sep 9, 2019

References